Tim Weigel kept sneaking bites of his kids' Smucker's Peanut Butter and Jelly Uncrustables from the fridge and after a while, he thought the flavor profile would make for a good cocktail.

When you freeze pineapple, something magical happens: The fruit turns into a firm but forgiving sorbet—like an all-natural treat from an ice cream truck.

To some, Malibu might already seem pretty exotic due to its coconut flavor.

We love our Piña Coladas at Supercall, but when made properly with Coco Lopez, the frozen cocktail can be heavy and packed with sugar—not something we want to be drinking all the time.

A favorite on the menu at Horsefeather in San Francisco, this elegant cocktail may be named after a trashy, pre-packaged Sangria-esque beverage, yet it is anything but.

The secret to a more sophisticated wine cooler has been hiding in your kitchen cabinet this whole time: white vinegar.

You need just four things to make this ultra-simple, foolproof wine cooler: wine (preferably white or rosé), good fruit liqueur, fresh fruit and something bubbly.

This variation on a Pisco Sour from bartender Mike Di Tota of The Bonnie is equal parts nostalgia and delicious tropical beverage.

Sparkling wine has the power to class-up anything, whether you pour it into a Guinness or add it to a Rum & Coke.

Malibu cocktails don’t have to be sweet.

There’s no candy that makes us more nostalgic for childhood than gummy bears.

Though it sounds rather inconspicuous—like other boozy misnomers, including the Long Island Iced Tea, Kentucky Lemonade and Texas Ranch Water—the Kansas City Ice Water packs a serious punch.